Danish Pastry Apple Bars

Danish Pastry Apple Bars

77 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Nancy
Recipe by  Nancy

“This recipe is excellent! I also use crust recipe for round fruit pies.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9x13 inch pan

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C.)
  2. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Beat egg yolk in measuring cup and add enough milk to make 2/3 cup total liquid. Stir into flour mixture until all flour is damp. Divide the dough in half. On floured surface, roll half the dough into a rectangle and fit into a 9x13 inch pan.
  3. In large bowl, combine apples, brown sugar, white sugar, cinnamon and nutmeg. Put apple mixture in pan. Roll out remaining dough and place over apples. Seal edges and cut slits in top dough. Beat egg white till frothy and brush on crust.
  4. Bake in the preheated oven for 50 minutes, or until golden brown.

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Reviews (77)

Rate This Recipe
DEBBIEWI
84

DEBBIEWI

This is a great recipe. I've been making it for well over 25 years but haven't added the nutmeg, will do that now. The only things I do different is use margarine/butter in place of the shortening and take corn flakes, put them into a one cup measuring cup, crush them down with my hand until I have a cup, then sprinkle on the bottom crust before putting the apples (I use macintosh or cortland) on the crust. It catches and absorbs the apple juices and no one would ever guess the bars contain cornflakes.

LINNEA LAHLUM
78

LINNEA LAHLUM

This recipe is also called "Apple Slices". That is what my Danish grandmother called them. It's the egg yolk in the dough that makes it different from pie dough. We like this dough much better than pie crust. My mother brought it to every family gathering. When cool, drizzle with glaze made from confectioner's sugar and lemon juice. No water or milk! That also is authentic.

queendiva1
69

queendiva1

This recipe was very good. My only suggestions are to increase the sugar if you are using Granny Smith apples. I always use those in baking b/c they don't get mushy but this recipe turned out quite tart. Also, moisten some waxed paper to stick to your counter then lightly flour it and roll out the dough. This way you can just lift the wax paper, turn it over and peel it off your crust instead of trying to get the crust off of your counter in one piece. I do recommend the lemon juice/powdered sugar glaze as another suggested, be sure to taste for sweetness before drizzling. I found this recipe is easily halved for a smaller pan.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 356 cal
  • 18%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 46.5 g
  • 15%
  • Protein
  • 3.9 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 207 mg
  • 8%

Based on a 2,000 calorie diet

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